Cinnamaldehyde inhibits phenylalanine ammonia-lyase and enzymatic browning of cut lettuce

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 3, 2006, Pages 672-676

  Fujita, Narumi ^a,b   Tanaka, Eriko ^a   Murata, Masatsune ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b Pickles Corporation   (Japan)

Author keywords

Cinnamaldehyde; Cinnamon; Enzymatic browning; Lettuce (Lactuca sativa L.); Phenylalanine ammonia lyase

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; ENZYMES; FOOD PRODUCTS; OXIDATION;

CINNAMALDEHYDE; CINNAMON; ENZYMATIC BROWNING; LETTUCE (LACTUCA SATIVA L.); PHENYLALANINE AMMONIA-LYASE;

AMMONIA;

ACROLEIN; CINNAMALDEHYDE; DRUG DERIVATIVE; ENZYME INHIBITOR; PHENYLALANINE AMMONIA LYASE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; CINNAMOMUM ZEYLANICUM; COLD; COLOR; CULTURE MEDIUM; DRUG ANTAGONISM; DRUG EFFECT; ENZYMOLOGY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LETTUCE; METABOLISM; PHYSIOLOGY;

ACROLEIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMOMUM ZEYLANICUM; COLD; COLOR; CULTURE MEDIA; ENZYME INHIBITORS; FOOD TECHNOLOGY; LETTUCE; PHENYLALANINE AMMONIA-LYASE; PLANT EXTRACTS;

CINNAMOMUM VERUM; LACTUCA; LACTUCA SATIVA;

EID: 33645220603     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.672     Document Type: Article

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